Tuesday, September 2, 2008

Salmon Cakes with Creamy Ginger-Sesame Sauce

I apologize for the late posting of this - I don't know what happen, lost track of time and forgot, hey today's not Monday, it's Tuesday! So on that note, the first day back after a long weekend can mean a rushed and hectic day so dinner needs to be something quick and simple. These yummy salmon cakes are a fresh approach to the traditional. With less fat and more kick they'll get your taste buds jumping and butt in gear ready for the rest of the week. I'm serving them with a big heaping of yummy bean salad. What goes better than smooth and creamy than something crunchy?

Menu: Salmon Cakes with Creamy Ginger-Sesame Sauce, Asian Style 3 Bean Salad

Salmon Cakes with Creamy Ginger-Sesame Sauce

6 slices whole-wheat sandwich bread
2 (15-ounce) cans salmon, drained, skin and bones remove
2 eggs, lightly beaten
5 scallions
1/2 cup finely chopped canned water chestnuts
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper
3 teaspoons olive oil, divided
Creamy Ginger-Sesame Sauce, recipe follows

  1. In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat.
  2. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm.
  3. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
  4. Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork.
  5. Add the egg and mix well.
  6. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well.
  7. Shape the mixture into 12 patties.

    Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

Creamy Ginger-Sesame Sauce:

1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons freshly grated ginger
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce

If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

Yield: about 2/3 cup

Asian Style 3 Bean Salad


1 pound string beans, trimmed and cut into 1-inch pieces

1 (10-ounce) bag frozen shelled edamame (green soy beans)
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup 100 percent fruit apricot preserves
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 (15-ounce) can black beans, drained and rinsed
2 scallions, sliced

  1. In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.
  2. Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
Oh I'm so hungry I gotta get in the kitchen and make these babies up!

Photos and recipes courtesy of FoodNetwork.com

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